Heat oil in a large saucepan over medium-high heat. Add the speck, onion and bay leaf, and cook, stirring, for 3-4 minutes or until the speck is brown. Add the cumin and cayenne and cook, stirring, for 1 minute or until aromatic. Add the tomato, stock and rice. Bring to the boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, for 15-18 minutes or until the rice is tender. Add the prawns and parsley and cook for a further 2-3 minutes or until heated through.